I’ve had this thing for vanilla cakes for a while. I’ve had so many birthday parties this year that I’ve probably cooked more cakes in 6 months than I have in the past 5 years! I refuse to surrender to premade - prepackaged food mixtures that would, of course, simply my life, but that would also be 1000 times less rewarding than making my very own super moist- super delicious cake. I prefer vanilla as it really gives me the flexibility of choosing the toppings, the icing and everything else that I feel like adding. Plus, I figure that once I find my perfect vanilla cake recipe, then I can do whatever the hell I want with it, whether it’s pimping it with fruits or transforming it into a chocolate cake! And yeah, my kids seem, for some crazy reason, to really prefer everything vanilla and perfectly white! So there, I’ve tried dozens of recipes and this one I came up with is really the closest to perfection (in my own humble opinion). It’ll take you a few more minutes to make than a package mixture would but trust me, the extra time you’ll put in will be way worth it when you hear the Yum’s, the Ah’s!!! and the Oh’sss!!! of the people devouring it! So there you have it, I share all my secrets with you! Now the only thing I have to figure out is the absolute perfect icing to go with it… Still haven’t found that one yet. Any ideas you’d like to share?
My most perfect moist vanilla cake recipe Serves 12 people - Preparation Time: 55 minutes - Level: KID
INGREDIENTS
1 cup butter, softened
2 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ cups sugar
2 large eggs
3 large egg yolks
2 tsp vanilla extract
1 cup plain yogurt
1/3 cup whole milk
PREPARATION
Preheat your oven to 350˚F. Butter and flour 2 8-inch cake pans, tapping excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture, yogurt and milk; mix just until combined.
Divide batter between pans; smooth tops. Bake for about 32 to 35 minutes (for the extra moist effect, the cake should only just be cooked as the cooking will keep going during the cooling time). Let cool in pans for 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Decorate with your favorite icing.
